Fluffy Pancakes
Tall, tender pancakes made from scratch with pantry staples, a thick batter, and just the right amount of baking powder.
Ingredients
Main Ingredients
- 1 ½ cups all-purpose flour Spooned and leveled (about 180 g).
- 2 tablespoons granulated sugar
- 2 ½ teaspoons baking powder Use fresh baking powder.
- ½ teaspoon salt
- 1 ¼ cups milk Room temperature.
- 1 large egg
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- butter or neutral oil For the pan.
Instructions
Cooking
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, whisk the milk, egg, melted butter, and vanilla.
- Pour the wet ingredients into the dry and stir just until the flour streaks disappear. The batter will be thick and slightly lumpy. Rest 5 minutes.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Scoop about 1/4 cup batter per pancake onto the pan. Cook 2 to 3 minutes, until bubbles form and the edges look set.
- Flip once and cook 1 to 2 minutes more, until golden brown and the center springs back. Serve warm.
Notes
Makes about 8 pancakes. If you only have self-rising flour, use the same amount and omit the baking powder and salt. Refrigerate leftovers up to 3 days or freeze up to 2 months. Nutrition is an estimate for 2 pancakes without toppings.